This recipe is from Southern Living Christmas Cookbook, p. 114. It was fun for a change and very rich.
Prep: 15 minutes, cook 22 minutes, other 1 hour
3 Tablespoons frozen orange juice concentrate thawed
2 Tablespoons balsamic vinegar
2 Tablespoon dry sherry
1 garlic clove, minced
4 skinned and boned chicken breasts
3 Tablespoons brown sugar
1 Tablesppon dark sesame oil
1 small onion, chopped
1/2 cup dried cranberries
1 to 2 Tablespoons sesame seeds toasted, (optional)
1 to 2 Tablespoons minced green onions, (optional)
Combine first 4 ingredients in a large zip top freeze bad; add chicken. Seal bag and chill at least 1 hour. Remove chicken from marinade, reserve marinade.
Cook sugar and sesame oil in a large nonstick skillet over medium-high heat, stirring constantly, 4 minutes. Add chicken, and cook 3 to 4 minutes on each side. Add reserve marinade, onion, and cranberries; cook, stirring and turning chicken often, 10 minutes or until done. Remove chicken, and let stand 5 minutes. Slice and serve with cranberry mixture. Sprinkle with sesame seeds and green onions, if desired.
Yeilds 4 to 6 servings demending on the size and amount of Chicken you use. I personally think the sauce on this one is so rich you could make a single batch of the sauce and double the chicken. It has been a couple of months since I made this so I am having a brain freeze on anything else I might suggest (I have to do better on blogging them the week I make them. This one was cooked at my sister-in-laws when I didn't have a kitchen. Thanks to Echo for letting us camp in their kitchen and do a combined dinner frequently during our remodel job.)